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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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These elegant dessert pastries are so easy to make, but no one will believe it! I've served the fruit-filled crowns at brunch as well as after dinner. Ingredients:
2 packages (17.3 ounces each) frozen puff pastry, thawed |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup finely chopped pecans |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
3 eggs, lightly beaten |
6 teaspoons vanilla extract |
1/4 cup confectioners' sugar |
1-1/2 to 2 teaspoons water |
fresh raspberries, blackberries and sliced fresh strawberries, optional |
Directions:
1. Thaw three puff pastry sheets (save remaining sheet for another use). Unfold pastry; cut each into four squares. Gently press squares into greased jumbo muffin cups, pulling corners up and out of cups; press corners down onto muffin pan.
2. In a small bowl, combine the flour, pecans, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle 1 heaping tablespoonful into each muffin cup.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs on low speed just until combined. Stir in vanilla. Spoon into pastry cups.
4. Bake at 400° for 20-25 minutes or until filling is almost set and pastry is golden brown. Cool completely on wire racks. Refrigerate, uncovered, for 1 hour or until set.
5. For glaze, in a small bowl, combine confectioners' sugar and enough water to achieve a drizzling consistency. Garnish crowns with fresh berries if desired; drizzle with glaze. Refrigerate leftovers. Yield: 1 dozen.
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